Fibersol®-LQ

A unique corn syrup containing 75 percent soluble dietary fiber, Fibersol®-LQ has been specially designed to increase the fiber content and add sweetness and humectancy to many foods. Fibersol®-LQ corn syrup, a soluble corn fiber, facilitates ease of handling liquid product and helps simplify fiber fortification because it is water soluble.

Formulation Benefits

Fibersol®-LQ is a corn syrup containing concentrated water-soluble dietary fiber. Since Fibersol®-LQ contains 75 percent dietary fiber on a dry solids basis—and the additional benefits of sweetness and humectancy—it is a simple way to fortify food products with fiber, and is ideal in specialized applications.

  • Increases total soluble fiber
  • 75 percent concentrated fiber
  • Sweetness similar to corn syrup
  • Humectant properties
  • High solubility and ease of handling
  • Heat and acid stable
  • Adds minimal viscosity and no flavor or taste
  • Forms a clear solution

Fiber Calculator

Add fiber and formulate with
Fibersol®-LQ

START NOW >

Nutrition & Labeling

Get claim and certification information here

LEARN MORE >

Typical Chemical Properties

Water-soluble dietary fiber: 75% minimum dry solids basis (in accordance with AOAC method #2001.03)**
Moisture: x% maximum
Protein: None
Fat: None
Ash: 0.3% maximum
DE: 28
Acidity: pH 3.5-5.5

Applications

Fibersol®-LQ corn syrup adds soluble dietary fiber and a host of functional, physical, and sensory attributes, including binding properties, to benefit applications where sweetness and humectancy are also desired: baked goods and snacks including nutritional bars, beverages, frozen desserts and yogurts, confections, dips and sauces, breakfast cereals, and more.


See how Fibersol®-LQ can work in your application >

Baking Up Successful Products

A bakery customer wanted an “excellent source of fiber” claim, without changing the essence of their better-for-you bakery products that consumers knew and loved. They turned to our R&D team, who used Fibersol®-2 to boost the dietary fiber content, maintain the sensory and functional properties—and in the process, achieve a calorie reduction in the finished products.

The result: A very successful launch of the customer’s reformulated products.